Cannoli Cupcakes with Chocolate Pistachio Crunch

• Vegetarian

• Produce

  • 1 tbsp Orange, zest

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/3 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 3/4 cup Cannoli filling, prepared
  • 1/2 cup Chocolate chips, mini
  • 1 Chocolate chips
  • 1 Chocolate ganache
  • 1/4 tsp Cinnamon, ground
  • 1 tbsp Cocoa powder
  • 1 11/16 cups Flour
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Powdered sugar
  • 1 tsp Sea salt, coarse
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Pistachios

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Butter
  • 3 5/16 cups Heavy cream
  • 2 cups Ricotta cheese
  • 3/4 cup Sour cream
  • 6 1/3 cups Whole milk

Found on thecrumbycupcake.com

Description

Ingredients

• 6 cups whole milk
• 2 cups heavy cream
• 1 teaspoon coarse sea salt
• ⅓ cup freshly squeezed lemon juice
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract (or bean paste)
• 1 teaspoon almond extract
• ¾ cup sour cream
• ⅓ cup whole milk
• 2 cups ricotta cheese
• ½ cup powdered sugar
• ¼ teaspoon ground cinnamon
• ¼ cup heavy cream
• ½ cup mini chocolate chips
• 1 Tablespoon orange zest
• 1 cup heavy cream
• ½ teaspoon vanilla extract (or bean paste)
• ¾ cup prepared cannoli filling
• ¼ cup butter
• ¼ cup granulated sugar
• 1 Tablespoon heavy cream
• 3 Tablespoons flour
• 1 Tablespoon cocoa powder
• ⅓ cup coarsely chopped pistachios
• Chocolate ganache, for dipping (optional)
• Chocolate chips, chopped pistachios and/or almonds, for garnish (optional)

Directions

• Pour milk, cream, and salt in a 6-quart pot. Using a candy or deep-fry thermometer to keep temperature, heat the milk to 190°F until it foams and begins to boil, stirring it occasionally to keep it from scorching.
• Remove from heat and add lemon juice, then stir gently and slowly 2-3 times. Let the pot sit undisturbed for 5 minutes.
• Line a fine-mesh strainer with 2 double layers of cheesecloth and place it over a large bowl. Pour the curds and whey over the cheesecloth, then let the curds strain for 1-2 hours until it reaches your desired consistency (thicker is better in the case of this recipe, so aim for 2 hours.) Discard the whey (or save it for later use.) Transfer ricotta to an airtight container and refrigerate until ready to use.
• Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 16-18 liners and set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, cream butter and sugar 3 minutes until light and fluffy. Add eggs one at a time, mixing until blended between each one. Add extracts and sour cream and blend well.
• Add the milk and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined - dont overmix.
• Fill the cupcake liners ⅔ of the way full, and bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool in pan for 10 minutes, then move to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake.
• Place the ricotta in the bowl of your stand mixer and, using the paddle attachment, beat until smooth, about 3 minutes.
• Sift the powdered sugar and cinnamon into the bowl and beat until fully incorporated.
• Remove the bowl from the mixer and fold in the chips and orange zest. Refrigerate until ready to use, up to 24 hours.
• Whip the heavy cream and vanilla to medium peaks. Fold the prepared cannoli filling into cream until texture is consistent. Refrigerate until ready to use.
• Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or buttered parchment paper. Set aside.
• In a small saucepan, melt butter with the sugar and cream over medium heat. Remove from heat and stir in the flour, cocoa, and pistachios.
• Drop by ¼ teaspoons, spaced 2-3 inches apart, on prepared baking sheets, 6-8 to a sheet. Bake on middle shelf for about 5 minutes, until cookies have spread and begin to brown lightly around the edges (they burn quickly.)
• Remove from oven and cool 30-45 seconds, until they are just firm enough to be removed with a metal spatula, but are still droopy. Quickly transfer them one by one to a rolling pin or wooden spoon handle set over a frying pan (to catch drips), allowing them to curve around and cool in shapes for 3-5 minutes. If you prefer flat cookies, simply transfer them to a cooling rack.
• Dip cored cupcakes in ganache. Spoon cannoli filling into a piping bag and fill each cupcake to slightly overflowing. Fill a second piping bag (fitted with a star tip) with Whipped Cannoli Frosting and swirl on top of each cupcake. Garnish each cupcake with chips or nuts, and top with a Chocolate Pistachio Lace Cookies. Serve and enjoy!